Scaled for your household (4 portions) · original serves 4
Ricotta spinach ravioli625 g
Olive oil1 AU tbsp
Mushrooms500 g
sliced
Garlic cloves3
crushed
Cooking cream300 ml
Grated cheddar½ cup
Flat-leaf parsley½ cup
chopped + extra to serve
Parmesan½ cup
Saltto taste
Black pepperto taste
Method
1
Cook the ricotta-and-spinach ravioli following its packet. Meanwhile, heat olive oil over medium-high heat and cook mushrooms and garlic for 4–5 minutes until tender.
2
Lower the heat and stir in cream, cheddar and parsley until the cheese melts. Drain the ravioli and fold it into the sauce.
3
Season and stir gently over medium-low heat until hot. Finish with parmesan and extra parsley.
